Experience a refreshing twist on a classic with our Grilled Romaine Caesar Salad. Our fresh Romaine lettuce, straight from the fields of Oak Spring Farm, is delicately grilled, adding a subtle smoky flavor that harmonizes beautifully with the crunch of the leaves. Infused with the creamy richness of homemade Caesar dressing and a generous sprinkle of hand-shredded Parmesan cheese, this salad offers a savory medley of flavors. Farm-to-table freshness, right at your fingertips — the true taste of Oak Spring Farm in every bite.
[cooked-sharing]
Yields1 ServingPrep Time15 minsCook Time10 minsTotal Time25 mins
Ingredients
grill, cast iron grill pan, or oven broiler
Dressing
½Oak Spring Farm garlic scape, or 1 small garlic cloves, minced
½tspanchovy paste (optional)
1tbspfresh squeezed lemon juice
½tspdijon mustard
½tspWorcestershire sauce
½cupmayonnaise
¼cupfreshly grated Parmigiano-Reggiano
1pinchsalt
1pinchfreshly ground black pepper
Salad
4heads Oak Spring Farm romaine
olive oil
salt and pepper to taste
¼cupgrated Parmigiano-Reggiano cheese
Parmigiano-Reggiano cheese, thinly shaved, for plating
3Oak Spring Farm eggs
10Oak Spring Farm cherry tomatoes
Directions
Dressing
1
In a medium bowl, whisk together the garlic, anchovy paste, lemon juice, Dijon mustard and Worcestershire sauce. Add the mayonnaise, cheese, salt and pepper and whisk until well combined. Taste the dressing and adjust to your liking.
Soft Boiled Eggs
2
Boil water in a small pot. When it's fully boiling, turn the heat down until it is at a very gentle simmer. Gently add the eggs to the pot with a slotted spoon and start a timer for 7 minutes. Make an ice bath in a medium bowl. When the timer goes off, immediately move the eggs to the ice bath. Peel the eggs.
Other Toppings
3
Halve the cherry tomatoes and sprinkle with a pinch of salt
Grilled Romaine
4
Heat the grill, grill pan, or broiler to high
5
Halve the Romaine, leaving the cores intact. In a bowl, gently toss the romaine with olive oil, salt and pepper.
6
Place the romaine cut side down on the heating element (or on a pan under the broiler). Heat for 2 minutes or until lightly charred.
7
Carefully turn the heads so the cut side is up. Scatter the grated cheese over the heads. Return the heads to the heat for another 2 minutes.
8
Rough chop the romaine for an easier serving or leave them whole for a more dramatic presentation. Transfer the romaine to a large platter. Spoon dressing over the heads. Scatter tomatoes and the shaved parmesean over the top. Halve the soft boiled eggs and place them around the platter, cut side up. Crack some black pepper over the top.
DifficultyBeginner
Ingredients
grill, cast iron grill pan, or oven broiler
Dressing
½Oak Spring Farm garlic scape, or 1 small garlic cloves, minced
½tspanchovy paste (optional)
1tbspfresh squeezed lemon juice
½tspdijon mustard
½tspWorcestershire sauce
½cupmayonnaise
¼cupfreshly grated Parmigiano-Reggiano
1pinchsalt
1pinchfreshly ground black pepper
Salad
4heads Oak Spring Farm romaine
olive oil
salt and pepper to taste
¼cupgrated Parmigiano-Reggiano cheese
Parmigiano-Reggiano cheese, thinly shaved, for plating
3Oak Spring Farm eggs
10Oak Spring Farm cherry tomatoes
Directions
Dressing
1
In a medium bowl, whisk together the garlic, anchovy paste, lemon juice, Dijon mustard and Worcestershire sauce. Add the mayonnaise, cheese, salt and pepper and whisk until well combined. Taste the dressing and adjust to your liking.
Soft Boiled Eggs
2
Boil water in a small pot. When it's fully boiling, turn the heat down until it is at a very gentle simmer. Gently add the eggs to the pot with a slotted spoon and start a timer for 7 minutes. Make an ice bath in a medium bowl. When the timer goes off, immediately move the eggs to the ice bath. Peel the eggs.
Other Toppings
3
Halve the cherry tomatoes and sprinkle with a pinch of salt
Grilled Romaine
4
Heat the grill, grill pan, or broiler to high
5
Halve the Romaine, leaving the cores intact. In a bowl, gently toss the romaine with olive oil, salt and pepper.
6
Place the romaine cut side down on the heating element (or on a pan under the broiler). Heat for 2 minutes or until lightly charred.
7
Carefully turn the heads so the cut side is up. Scatter the grated cheese over the heads. Return the heads to the heat for another 2 minutes.
8
Rough chop the romaine for an easier serving or leave them whole for a more dramatic presentation. Transfer the romaine to a large platter. Spoon dressing over the heads. Scatter tomatoes and the shaved parmesean over the top. Halve the soft boiled eggs and place them around the platter, cut side up. Crack some black pepper over the top.
